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| Effect of Non-enzymatic Thermal Reaction on the Antibacterial Activity and Flavor Characteristic of Half-fin Anchovy Antibacterial Peptides |
| WU Dong-mei;SONG Ru |
| College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China |
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Abstract ：In this study, half-fin anchovy antibacterial peptides (HAPs) were subjected to non-enzymatic reaction with glucose,
maltose and lactose, respectively, at a sterilization temperature of 121 ℃ and the antibacterial activity and flavor feature of nonenzymatic
reaction products were investigated. Results showed that thermal reaction products of HAPs and lactose demonstrated
better antibacterial activity and flavor characteristic when compared with those of HAPs and glucose or maltose.
Therefore, lactose was selected to react with HAPs thermally. The effects of non-enzymatic reaction conditions, including initial
reaction pH value, lactose concentration and reaction time, were determined. It was found that after 10－20 min of reaction at
an initial pH value 4.0 with a lactose concentration between 5 mg/mL and 10 mg/mL, both the antibacterial activity and flavor
characteristic of HAPs were improved.
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2011, Vol. 25 
